Baking & Snack - September 2015 - 81

synergies with starches and gums.
The supplier community encourages
bakers to look at the "whole system" of
the formulation rather than focusing on
a single ingredient. This allows for greater
flexibility in the purchase of hydrocolloids. Bakers do not like to change formulations that are working well, and this
attitude is evidenced by the fact that guar
usage is not even close to the 2011 usage
level. Once bakers had to change formulations, they were not eager to reformulate, despite that guar pricing has been
relatively stable for the last three years.

CMC promotes the growth of microbes in
the gut that are associated with diabetes
and obesity. While further study is needed
to substantiate or refute these claims, it is
just an example of the kinds of factors that
influence buying habits.
As consumers continue to ask for
healthier products, the industry will continue to look for ways to enhance the positive view of their products. For example,
gum acacia is composed of 85% dietary
fiber. While the small amount of hydrocolloids used in bakery products would
not cause the amount of dietary fiber in a

When using hydrocolloids, it is important to
implement specific production controls.
Cost often is the primary factor driving buying decisions, but it is not the only
factor. Avoiding the expense of reformulating, reducing the number of ingredients and vendors active in the baker's
purchasing portfolio, achieving cleaner
labels, and making innovative products
such as gluten-free, low-fat, or eggless
products were other factors that are influencing buying decisions.
Many buyers are also interested in
GMO-free, organic and sustainable sourcing. Moving forward, to protect the brand,
bakers will have to monitor research and
public opinion in the area of wellness. For
example, one recent study mentioned that

serving to drastically change, touting the
increased dietary fiber could influence a
consumer's perceptions of the product.

Production controls
While supply and pricing will drive formulation changes, for bakers to "keep
it together," it is imperative that product
quality remains consistent. When using
hydrocolloids, it is vital to implement
specific production controls.
Ensure the ingredients are obtained
from a reputable supplier and that the
quality of material is consistent. Store
It's important to note many hydrocolloids are non-GMO.
Cargill

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have
the flavors your customers deserve.

Baking & Snack - September 2015

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